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Breakfast Casserole

Not going to lie this was a huge hit at a recent family gathering my husband and I hosted. It’s over the top tasty with a touch of decadence. I hope you’ll try it!

  • Cooking spray
  • 30 oz bag hash browns defrosted
  • 1/2 tsp salt divided
  • 2 tablespoons butter (salted)
  • 10 oz pork breakfast sausage
  • 12 eggs, beaten
  • 1 1/2 cups heavy cream
  • 1 cup sharp cheddar
  • 1/4 tsp minced fresh rosemary (optional)


1. Spray a 8 x 11 casserole dish with cooking oil

2. Cook the sausage until done, breaking it up into small pieces, drain and set aside

3. Layer the hash browns into the dish

4. Dot the hash browns with butter

5. Sprinkle the hash brown layer with 1/4 tsp salt

6. Add a dash of pepper

7. Layer the sausage next

8. In a large mixing bowl add the eggs, cheese, cream and 1/4 tsp salt (if using rosemary, add now), mix well

9. Layer the egg mixture now

(if using rosemary add it in now)

10. Add another dash of pepper

11. Place the casserole in the fridge, covered

12. Morning of… bake the casserole in a preheated oven at 350 for approximately 1 1/2 to 1 1/2 hours or until eggs are set

(A good way to check for doneness, place a toothpick down into the center of the casserole if it comes out clean it’s eat time!)

12a. If baking same day, bake at 350 for 45 minutes or until eggs are set.

I like to cut squares ahead of time for my guests, leaving the portions in the warm casserole dish, this saves time in the family buffet line as guests serve themselves their squares. 😉

Possible toppings on the side… chopped green onion, salsa of your choice.

Actually it really doesn’t need any extra dolling up, it’s that good friends.

Have a happy day! g.

Golden Hour


It’s mine alone

This golden hour

one so true

Ideas flowing

Ever knowing

Reality is mine alone

No voices glowing

Reality is mine alone

Ideas keep flowing

Rise up

Write down

This golden hour

It’s all flowing,

Borderline mad?

I do not know

Nor do I care

The ideas

forever flowing…

©️ Poems by Gina

Dutch Oven Carnitas

Morsels of delicious, somewhat crispy, pork going on here…

These are so yummy and easy to make. I used country style pork ribs (very little bone), about 3/4 pounds.

Layer ingredients


Finished product, well almost

Pan fry or toss to crisp up a bit. I used very little oil, just some olive oil cooking spray in this non-stick pan.

Finished goodness.



  • 3/4 pounds country style pork ribs
  • 1 tsp salt
  • 1/2 tsp dried oregano
  • Pinch of comino (cumin)
  • 2 garlic cloves, peeled, whole
  • Juice of 1 orange plus peel
  • One onion cut in half
  • 1/8 tsp Pepper


  1. Preheat oven to 300
  2. Rub the inside of the pot with olive oil
  3. Layer the ribs then all other ingredients
  4. Cover the pot
  5. Bake at 300 for 2 hours
  6. Remove the pork from the pot reserving the liquid, liquid will form during the cooking process due to the fat in the ribs
  7. Break the pork ribs into bit size pieces using a fork and knife
  8. Heat a non stick pan to high
  9. Spray the pan with cooking spray, I used an olive oil spray
  10. Pan sear the pork pieces until somewhat crunchy in spots, this should take just a few minutes as you toss them around in the pan. As you pan sear the pork pour a tablespoon or so of the cooking liquid over the pork for added flavor, fry enough for it to dry out again.
  11. Next, serve and enjoy!

I made soft tacos one night with my last batch, heat corn tortillas, add a bit of carnitas and then some fixings of your choice.

I topped these tacos with onion, cilantro, cheese and green salsa, yum!

I also made carnitas topped nachos with the same batch the next day.

(Super Bowl Status Nachos)

These Carnitas will knock your Nachos out of the flavor park, no kidding!

Later I will share my recipe for Sonny inspired Super Bowl Status Nachos.


Pineapple Angel Food Cake

I’d been craving something a lil sweet. This fit the bill tonight…

Here’s the recipe link.

So easy. 2/3 ingredients, what’s not to love about that.

I added 1/4 tsp. vanilla to the cake mix before baking and I topped the finished cake slices as shown, whip cream and fresh raspberries, mmm. Top yours as you like!

So easy and sure to be a crowd pleaser in your fam. too.

*Be sure not to overfill your cake pan/s. This mix rises quite a bit as it bakes.


Easy Creamy Ranch Crockpot Chicken with Vegetables

I was in the mood for comfort food, easy peasy comfort food!

Serves 2-3

In a crockpot combine 2 boneless skinless chicken breasts with the following…

  • 1 packet ranch dressing mix
  • 1 can cream of chicken soup plus 1 full can of water
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • dash of pepper

After one hour you’ll add in

  • 2 cups frozen vegetables of your choice, defrosted


In a crockpot cook on high all ingredients except for the vegetables for 3 hours. At the 3 hour mark add in the defrosted vegetables, combine all well.

Cook covered for one more hour.

Shred the chicken to create bite size pieces. I did this in the crockpot, it was easy to pull apart the chicken using 2 forks.

4 hours total… to create this creamy goodness.

Serve over mashed potatoes with biscuits on the side.


This has such great flavor, really, it’s so very yummy and it’s so easy to put together! The only negative is that it has ingredients heavier than I like to use daily that contain preservatives, so it’s not something I’d make too often. As a treat meal tho, it rocks and it sure hit the spot on this cooler So. Cal. day. I know there are ways to make a from scratch ranch dressing mix and ways to substitute the can of cream of chicken soup too, these are things to look into for next time.

Have a happy week all! g.